An intricate fusion of West African cocoa, coconut blossom nectar and Venezuelan single-origin Criollo. Crafted in Melbourne, this blend homes a balance of delicacy and bittersweetness through notes of caramel, stone fruit and cacao.
Bittersweet, Body, Complex
Sugar, Cocoa Powder (60%)
Pure unrefined sugar, naturally derived from pressed cane juice. Sourced from Mesa Baja, a family-run farm in the hills of Columbia, these granules hold their bright tint joined by caramel undertones.
The fruit of an indigenous American jungle tree, this crop is acclaimed for its magnesium & antioxidant properties. Decadent, pulp and deep in colour, it serves for a finer natural ingredient.
A deepened layer of complexity to drinking chocolate. The offerings of this garnish deliver a smooth, nut-like undertone with sweet and buttery caramel aromatics. Sourced from premium single-origin Criollo cocoa grown in Venezuela and conched in Switzerland.
Learn how to make Drinking Chocolate Kali 60% to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Based upon your desired brew size, select a jug and weigh 10g of Drinking Chocolate Kali 60% powder.
Ensure your chosen milk is chilled & fresh before pouring into a saucepan. Whisk your powder into the cold milk.
Gently heat the milk along with the chocolate powder on your stovetop, stirring occasionally to 65°. If you don’t have a thermometer, the small bubbles will typically indicate a temperature between 65-70 degrees. Please do not bring it to a boil.
Pour into a cup or glass, with optional Couverture garnish.
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